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–+ servings
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5 from 1 vote

Mexican Chicken and Rice Soup

This simple soup is full of great flavor with a kick!
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken, game day
Servings: 4 -6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion chopped
  • 2 jalapenos seeded and chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup canned or frozen whole-kernel corn
  • 3 chipotles in adobo sauce roughly chopped
  • 1 Tbsp. adobo sauce
  • 2 cups shredded cooked chicken (I used rotisserie chicken)
  • 1 cup cooked white rice
  • 2/3 cup salsa verde homemade or store-bought (recommend Herdez brand)
  • juice of half a lime
  • salt and pepper
  • garnish: diced avocado fresh cilantro, tortilla chips, crumbled queso fresco, additional lime wedges

Instructions

  • Heat oil in a large stockpot over medium-high heat. Add onion and jalapenos and saute for 5 minutes until the onion is translucent and tender. Add garlic and saute for an additional minute until fragrant.
  • Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine. Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes. Stir in the chicken, rice, salsa verde and lime juice, and then season with salt and pepper.
  • Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.
  • (*See note below for options with more or less heat/spiciness.*)